GRILLED CORN ON THE COB

No Mess, No Fuss, Do Not Husk! Great way to cook for a corn roast.

Ingredients

  • Desired amount cobs of corn

Directions

  1. Soak corn in cold water for 30 minutes with husks on. Shake off excess water and put on grill as is. Use a LOW heat setting. Cook for about 25 minutes with hood closed. Turn after 15 minutes.
  2. Remove and let cool for a few minutes. Pull back husk. Ready to eat.

BACON-WRAPPED CORN

  1. Wrap each uncooked corn ear in two to three strips, then grill until charred. (If you're worried about a grease fire from the fatty bacon, you can wrap in foil first.

BUFFALO WING CORN - topping

  • Tabasco sauce + butter = Unbelievable.
  • Grill corn, then smother with Tobasco and top with butter.

GRILLED CORN with MANGO PINA COLADA - HABANERO BUTTER


Ingredients

  • 1 Mango
  • 1/2 cup Mango Pina Colada nectar
  • 1 tbsp. honey
  • 1 tbsp. grated coconut
  • 1/2 tsp habanero chile
  • 1 1/2 stick unsalted butter
  • 2 tbsp. packed cilantro leaves
  • 1/2 tsp. kosher salt

8-10 ears corn

Directions

 

  1. In a small saucepan, combine the chopped mango, coconut with the juice nectar, honey, and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. This will thicken up the sauce. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
  2. In a food processor, add the cooled mango puree along with the butter, cilantro leaves, and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
  3. Preheat a grill to medium temperature.
  4. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks.
  5. Q-Tip: Cook corn on the cob with the husk tied back into a kind of handle.
  6. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
  7. Q-Tip: Soaking the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender, and it prevents the husks from burning.
  8. Drain the corn then grill the corn over moderate heat, turning occasionally, until tender and corn is browning in spots, about 8-12 minutes.  Spread with the mango-habanero butter, and serve.

GRILLED CORN SALAD

This salad says summer like no other when made with fresh corn, but you can even perk up your winter menu by substituting 4 cups of thawed frozen corn niblets.

Ingredients

  • 8 cobs fresh corn
  • salt and pepper, to taste
  • 1 red pepper
  • 1 yellow pepper
  • 1/4 cup sun-dried tomatoes, oil-packed, chopped
  • 1 jalapeno pepper, minced
  • 2 tbsp fresh chives, snipped
  • 2 tbsp cilantro, chopped
  • 1 small chipotle pepper
  • 2 cloves garlic
  • 2 tbsp red wine vinegar
  • 1 tsp frozen orange juice concentrate
  • 1/2 cup olive oil


Directions

 

  1. Soak the corn cobs in their husks in a pail of cold water for 20 minutes. Meanwhile, preheat the barbecue on HIGH, placing the red and yellow peppers directly on the grill. Turn the peppers occasionally, charring the skins on all sides. Remove the peppers to a cutting board to cool. When cool enough to handle, peel the charred skin from the flesh; seed and chop. Set aside.
  2. Reduce the heat to MEDIUM. Place the corn cobs on the barbecue, still with their husks on. Turn the cobs about every 5 minutes for a total of 20 minutes. Set aside until cool enough to handle, then peel and cut the niblets from the cobs with a sharp knife into a large bowl. Add to this bowl the chopped red and yellow peppers, the sun-dried tomatoes, jalapeno pepper, chives and cilantro.
  3. In the bowl of a food processor or in a blender, combine the chipotle pepper, garlic, vinegar and orange juice concentrate. Process for 20-30 seconds, then add the olive oil in a slow, steady stream, with machine running. Add salt and pepper to taste. (If you do not have a food processor or a blender, finely mince the chipotle pepper and garlic, then add vinegar and orange juice. Slowly whisk in the olive oil.)
  4. Drizzle the dressing over the corn mixture and serve.

 

CLASSIC HERBED BUTTER GRILLED CORN

Ingredients

  • 8-12 ears corn
  • olive oil


Herbed butter

  • 4 tbsp. unsalted butter
  • 1 tbsp. chopped fresh parsley
  • 1/2 tsp. finely chopped fresh thyme
  • 1/2 tsp. finely chopped fresh sage
  • 1/4 tsp. Sea salt

Directions

 

  1. Brush 12 husked ears of corn with olive oil.
  2. Grill on medium-high until tender, about 15-20 minutes.
  3. Meanwhile, in a small bowl, combine all ingredients for Herbed butter and blend evenly.
  4. Transfer corn to a platter and brush each ear with about 1 teaspoon herbed butter.
  5. Serve immediately.

Q-Tips: To get a that smoky, slightly charred flavor, remove silks and husks, then brush corn with oil before grilling. To get a more moist kernel, strip away the silks only and grill the ears inside their husks after a 20-minute soak in cold water. This also keeps the husks from getting burned.